Rum Butter Sauce

1 c Sugar

2 tb Cornstarch

1/2 c Lemon juice

Rind of 1 lemon, grated 1/2 c Butter

2 tb Brandy

1/4 ts Nutmeg or cinnamon

1/2 c Light rum

2 tb Dark rum

Blend the sugar and cornstarch in 1 cup of boiling water. Cook stirring constantly over medium heat until the mixture begins to thicken. Add remaining ingredients and cook for 2 minutes, stirring constantly. Serve hot over mince pie, pound cake, or pudding. Makes 3 cups of sauce. Source: The Williamsburg Cookbook Typed by Dale/Gail Shipp